• Preheat oven to 240°C/220°C fan-forced. 
• Cut potato into wedges.
• Place wedges on a lined oven tray. Drizzle with 
olive oil, season with salt and toss to coat.
• Bake until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the wedges 
between two trays. 

• Meanwhile, thinly slice red onion 
(see ingredients). 
• In a small bowl, combine the white wine
vinegar and a good pinch of sugar and salt.
• Scrunch half the sliced onion in your hands, 
then add it to pickling liquid. Add enough water
to just cover onion. Set aside. 

• Meanwhile, finely chop garlic. 
• Halve snacking tomatoes. 
• Drain the sweetcorn. 
• Drain and rinse black beans.
• Grate the carrot. 

• In large frying pan, heat a drizzle of olive oil over 
medium-high heat. Cook carrot and remaining 
onion, stirring, until tender, 3-4 minutes. 
• Add black beans and cook, stirring, until tender, 
2 minutes.
• SPICY! You may find the spice blend hot! Add less 
if you’re sensitive to heat. Add tomato paste, 
garlic and Mexican Fiesta spice blend and cook 
until fragrant, 1-2 minutes.
• Stir through the water and plant-based butter. 
Simmer until sauce is thickened, 1-2 minutes. 
Season to taste with salt and pepper.

TIP: Add another splash of water if the mixture 
seems dry. 

• Drain pickled onion, reserving a splash of the 
pickling liquid.
• In a medium bowl, combine corn, snacking
tomatoes, pickled onion, a drizzle of olive 
oil and the reserved pickling liquid. Toss to 
combine and season to taste.

• Divide potato wedges between plates.
• Top with Mexican beans, corn and pickled onion salsa and plant-based mayonnaise.
• Tear over coriander to serve. Enjoy!